Add all ingredients (except graham crackers) to a shaker without ice, and shake vigorously for at least 15 seconds. Add ice and shake well again. Double strain into a rocks glass that has been rimmed with graham cracker crumbs. Garnish with a sage leaf.

Ingredients:

• 1.5 oz Sunday Gin
• 1 oz butternut squash puree*
• 0.75 oz lemon juice
• 1 egg white Salted graham cracker crumbs**

Squash puree

• 1c pureed butternut squash
• 0.5 c maple syrup
• Half of a grated nutmeg seed

Roughly chop peeled squash into 1-inch cubes. Boil until tender, then strain (reserve water) and let cool slightly. Puree until smooth while adding maple syrup and reserved water. Grate half of a nutmeg seed into the mix, and store in a sealed container in the refrigerator for up to one week.

Salted graham cracker crumbs

• 1 sleeve of graham crackers
• 1 oz salt

Pulse crackers and salt in a food processor until super fine. Store in a sealed container at room temperature.